Homemade hand-shredded cabbage

Overview

Making a good home-cooked stir-fry requires a lot of know-how. For example: 1. When cooking at home, the oil should be hot, smokey, and high; 2. It is recommended to buy a vegetable washing and dehydrating machine, because the washed vegetables must be drained before being put into the pot; 3. Just stir-fry the vegetables until they are seven times cooked. Gas stoves usually have limited firepower, and by the time you cook them until they are fully cooked, the vegetables will be wilted; 4. Finally, many novices will be in a hurry when cooking, especially for small stir-fries, which can take up to a few minutes. They add seasonings and other things in a hurry, and they don’t even have time to taste them. Don’t imitate the posture of professional chefs, because they have actually practiced to the point where they can accurately season with their eyes closed. The simplest way is to take a small bowl before you start frying, mix all the seasonings except those that must be added separately, and mix them all at once while frying. This is easier to control.

Tags

• hot dishes
• home cooking
• maternity
• old man
• dinner with friends
• summer recipes
• lunch
• cabbage
• dried red chili pepper
• garlic cloves
• ginger
• light soy sauce
• oil chili
• oyster sauce
• pork belly
• sichuan pepper oil
• sugar
• vinegar
• zanthoxylum bungeanum
• black pepper
• salt

Ingredients

Steps

1. 1 The main materials are ready;

   

2. 2 Tear the cabbage into small pieces by hand, wash it, put it into a vegetable washing and dehydrating machine to drain the water;

   

3. 3 Then cut the pork belly into thin slices, mince the ginger and garlic, and cut the dried chili into sections. Take a small bowl, add the seasonings, mix well and set aside;

   

4. 4 Heat oil in a pot, add pork belly slices and stir-fry over low heat until they change color;

   

5. 5 Then add minced ginger, garlic, dried chili segments, and peppercorns and stir until fragrant;

   

6. 6 Stir-fry the cabbage quickly under high heat;

   

7. 7 Pour in the prepared sauce, stir-fry evenly until the cabbage becomes soft, then turn off the heat;

   

8. 8 Before serving, add appropriate amount of pepper oil and stir evenly before serving.

   

9. 9 Done. Because the proportion of the sauce has been adjusted in advance, there won’t be much problem with the taste. Just pay attention to the heat and the crispness and tenderness of the cabbage.